Hi all!
I'm new to JUDDD and am having to do a LOT of searching to find all the staple recipes all you veterans casually mention in your posts--muffins and gluc pudding, for example.

Yesterday I was a bit woozy from hunger and going through the 800 posts in the "recipes and menus" thread was a challenge! Also, when I searched for recipes I kept coming across Up Day items and menus...it was too tempting and frustrating!

We could all copy & paste the tried & true recipes here as we glean them from other threads (giving credit to the author); I think it would help us newbies a lot.

And, I would like to respectfully suggest that we keep this thread NEAT; just recipes, not menus and no questions/discussions about where to order ingredients, etc.

Actually, what I would really like are separate threads for the 2 DD staples that aren't obvious how to prepare: namely, gluc puddings & very low calories muffins. I have come up with all sorts of ways to mess these two up!

Mix and let sit a minute or so. Spoon into muffin cups and bake at 350 for 10-12 minutes-do NOT overcook (bran & protein powder dry out easily).

Around 500 cals for the whole batch. My batch made 12 muffins, so 40 cals per muffin. --Ouizoid
________________________________________Note from PirateJenny:
If you do accidentally overcook these, why not crumble them up and eat as a cereal? Hot or cold!

Heat crepe or omlette pan, spray with PAM. Put a glob of the mixture in the center of the pan, pick up the pan and rotate til it makes a tortilla shape. Let sit til brown and flip. This recipe made 4 wraps for me. --Ouizoid
_________________________________Note from PirateJenny:
My "non-stick" pan is a little temperamental, and I don't buy PAM.
I cooked these by placing a square of parchment paper in my pan,
then spreading out the blob with the back of a spoon.
Covered pan with a lid so that the top cooked,
then flipped (still on paper) so that top browned a little.
Crepe/tortilla/wrap peeled right off!!!
And parchment paper can be re-used many times.

Mix together wet and dry and microwave for about a minute. There may be a little moist stuff on top--don't microwave until entirely dry.

I'm thinking about 65 calories and 2-3 carbs for the thing. I sliced it up and topped with a little more hersheys sf syrup and it was so YUM. I think adding the glucomannan powder to the dry ingredients gave it a much moister crumb than you usually get with oat fiber--and of course cocoa acts like flour most of the time. --Ouizoid

Made 11 overflowing cups of soup and about 780 calories for the whole batch.

I used canned vegetables because I didn't have fresh or frozen on hand and didn't want to run to the grocery store, garlic powder because I'm out of that too. It tastes great and would be even better with fresh ingredients, I'm sure. (I'd chop mushrooms into this too, if I hadn't used them for my previous batch of Beefy Mushroom Onion soup. LOL)

1 pkg miracle noodles (I use the "rice"--but you can chop the noodles or use a processor on them and it works just as well) rinsed and drained and dried (I put them on a paper towel in a colander and micro for a minute).

This makes 4 CUPS of sauce! And about 700 calories for the entire batch as per the recipe given below, so about 44 calories for a 1/4 cup serving.

2-3/4 Cups 0-calorie orange beverage
1/2 Cup soy sauce (I use regular, but you can choose low sodium if needed)
2 Tbsp. frozen orange juice concentrate (you can skip this and save some calories, but I like a good orange flavor so enjoy this addition)
1 T white vinegar (rice vinegar is wonderful but not necessary, and you can certainly add in more if you are going for a sweet & 'sour' flavor)
3 cloves of garlic (I mince and then put through the garlic press, and then toss it all in)
2 tsp ginger root, minced (I buy pint jars of this stuff, already minced/ground at my local Asian market)
1/4 Cup sugar free Honey (I use the Honey Tree brand.. maltitol here..!)
1/4 Cup corn syrup (here's where you will want to sub something else sweet if this type of sweetener causes you problems! and you can also save some calories if you use something else which is sugar-free..)
2 pkts Splenda (I don't use Splenda so don't keep it on hand much but had this......)
1 Tbsp hot chili oil (Asian market again.. I use the kind with the ground up chilis all mixed up in the oil.. hot, hot, HOT!! use more or less to taste)
Thicken with 3 tsp. glucomannon powder

Measure all this stuff into your blender, put on the lid, start it on low, and when the initial 'surge' is over, keep it blending and remove the lid. Slowly sprinkle 3 teaspoons of glucomannon powder into the whirling sauce and blend it until it thickens.

Version 2 (General Tso):

Here is my recipe for General Tso's Sauce. You can also make this sauce into a recipe for Orange Chicken by substituting out the chicken broth with 0-cal orange drink. This version is an adaptation that works for my JUDDD Down Days and comes in at *approximately* 15 or 16 calories per 1/4 cup of sauce.

I spray a mug with Pam (I use a soup mug which is broader and lower than a coffee mug.)

I mix 1/2 cup of my egg whites (50 cal) with 2 heaping T of unsweetened baking cocoa (30 cal) and a sprinkling of cinnamon (those of you who use AS could add your Splenda, etc.). I mix it thoroughly, either with a fork (messy) or my stick blender and microwave it for 2 min.

I have found this to be delicious and very satisfying (good protein in the egg white). It also feels decadent for a DD, and I think that's good!

DIRECTIONS:
1 Treat a large non-stick stockpot with cooking spray (I just used a little broth). Heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften.
2 Add celery, broth (reserving 1/4 cup), and bay leaves. Bring to a boil, reduce heat, cover and simmer 20 minutes.
3 Meanwhile, puree the tofu in a food processor (I used a blender) along with reserved broth. Ensure that the tofu is totally smooth!
4 Once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor) to puree the celery and onions.
5 With the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice. Heat gently before serving. (I waited to add the hot sauce, glad I did)
6 Top with parmesan cheese and additional hot sauce as you like (I did not use the parm)

I liked it better before I added hot sauce to my bowl, YMMV. But I used Frank's and it tasted a little vinegary to me since the flavors in the soup are kind of light--so I am glad I did not add the Franks to the whole pot. It would be good with a bit of a kick though, so I'll try another bowl with either some cayenne or sriracha or maybe some garlic chili paste later tonight.

Spray a pan generously with Pam. Saute garlic (I also added some spinach herb spices for some color and added flavor). Add shrimp. In a shaker glass I mixed the water, chicken powder and gluc and shook like crazy, then I added a little at a time to make the sauce for the scampi (I did not end up using all the liquid. . .maybe about 1/2 cup total). Once it thickened up a little I added my rinsed/drained/nuked-for-a-minute shiratake noodles and cooked it all together for a few minutes to let the noodles soak up the flavor. I tossed it into a pasta bowl and added the cheese. Super easy and Deeeee-lish!! AND, my calorie counter says the whole bowl was 126 calories. Woot!

Spray frying pan with cooking spray. Cut breast into slices and cook in frying pan until almost done. Add all other ingredients except cooked Quinoa, and cook until peppers and cabbage begin to wilt. Add Quinoa and cook until heated through.

One pkg shirataki noodles drained and rinsed very well. Put in bowl and add two tbs of Walden Farms marshmallow dip (I always add two tbs cinnamon to this dip before I eat it--makes it barely palatable). use immersion blender to blend dip and noodles together--sometimes I also add a Tbs of mimiccreme. Nuke 1-2 minutes depending on your microwave. warm, sweet and filling and no calories or carbs

Rinse noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

6 cups vegetable broth (I used 6 cups water and Goya mexican boullion)
14 ounces canned diced tomato, Mexican-style preferred (I used Rotel)
2 cups fresh green beans (I used frozen from TJs and cooked and cut them very small and added at the end)
3 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1/2 medium poblano chili pepper, chopped (I didn't have this so tossed in some chopped canned chilis)
1 medium jalapeño, membranes and seeds removed, minced (I used several rings of jarred jalapeños)
1 medium red or yellow onion, chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water
1 tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! I used only half of a small one) Mash it up with some of the roasted red pepper or chop very fine.
Salt to taste
2 tablespoons lime juice (I didn't have fresh, so used bottled)
1/2 cup fresh cilantro, chopped (didn't have fresh so skipped)

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon) to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through oregano) as they're prepped. Add the broth when it's ready. Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. (I then whizzed it a bit with my hand blender to break up most of the veggies but still leave some chunky. I also tossed in a bag of the miracle noodles).

Easy-Peasy. Mix the instant pudding mix into the almond milk as directed and pour into four bowls, refrigerate until the pudding has set up. Makes 4 half-cup servings, 45 calories each.

To make the frozen pudding kisses, wait until pudding has firmed up and then drop small spoonfuls onto a cookie sheet lined with tinfoil. Freeze them completely. Just a half cup pudding portion makes a lot of the little kisses! Enjoy popping one into your mouth when you are in the mood for a little taste of something sweet. (I like chocolate the best.)

NOTE: I believe there may be a difference in the calorie count between some of the different flavors of Jello Instant Sugar Free Pudding mixes, so adjust accordingly, if needed.

NOTE: All of the Almond Breeze almond milk varieties differ in their calorie counts, so make sure you get the UNsweetened vanilla flavor to keep your calorie counts down.

In an 8x8" glass baking dish, mix the water, Splenda, extract and food coloring well. Sprinkle the gelatin evenly over the water then stir in. It will be a bit lumpy and not completely blended. Microwave on HIGH 1 minute; stir well. Microwave another minute; stir well. Microwave 30 seconds more and stir. Pour into two mini loaf pans, 3 1/2" x 2 1/2" each, that have been lined with nonstick foil. Chill about 1 hour until set. Lift the foil out of the pans and gently peel it off the candy. Cut each bar into 8 pieces and store in the refrigerator in an airtight container.

Mix all ingredients together until well mixed. Spray a small low sided bowl or small glass pie pan with cooking spray. Gently press (I used the back of a large spoon) the crust mixture into the bowl or pie plate, spreading it evenly up the sides and on the bottom.

Just whisk or blend together--I don't think you have to heat it for it to thicken!
(I don't have glucomannan at the moment; just trying to put together a few recipes so they're easier to find)

How do you all add glucomannan powder to liquids so that it dissolves entirely? Mine always still has a sandy texture, as if it didn't really dissolve. Or else it clumps. I use an immersion blender, and I've tried adding it to cold liquid, adding the cold liquid to it, and adding hot liquid to it. I'm not having much luck!